Chcken Liver Pate Sf May 1993 Recipe

Name: Chcken Liver Pate Sf May 1993
Ingredients: 1 x Chicken liver; 1/4 lb Butter; 2 x Shallots; 1/2 x Onion; 1 x Garlic cloves (up to 2); 1 sm Bayleaf; 1/2 tsp Whole peppercorns; 1/2 tsp Dry tarragon; 1 pch Nutmeg; 1/4 tsp Thyme; 1/2 c. Fresh cream; 1 pch Curry pwdr; 1 pch Cayenne Salt; 3 Tbsp. Cognac; 5 x Mushrooms; 1/2 tsp Celery seeds

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $4.26 view details

1 x Chicken liver
1/4 lb Butter
2 x Shallots
1/2 x Onion
1 x Garlic cloves (up to 2)
1 sm Bayleaf
1/2 tsp Whole peppercorns
1/2 tsp Dry tarragon
1 pch Nutmeg
1/4 tsp Thyme
1/2 c. Fresh cream
1 pch Curry pwdr
1 pch Cayenne Salt
3 Tbsp. Cognac
5 x Mushrooms
1/2 tsp Celery seeds

Directions

Marinate liver in cognac for 3 hrs. Drain liver and cook in 3 Tb butter for 3 min. Stir in rest of ingredients, except salt. Place everything in food processor and process while adding butter. Check salt. Let cold 10 min. Stir in cram. Refrigerateat least 5 hrs. Seve with toasts
NOTES : To keep it for a week , heat butter , let cold and pour on top of pate to seal.

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Amount Per Recipe	%DV
Recipe Size 418g
Calories 1206
Calories from Fat 1028	85%
Total Fat 117.04g	146%
Saturated Fat 73.81g	295%
Trans Fat 0.0g
Cholesterol 323mg	108%
Sodium 711mg	30%
Potassium 581mg	17%
Total Carbs 14.52g	4%
Dietary Fiber 2.5g	8%
Sugars 3.83g	3%
Protein 8.06g	13%

Chcken Liver Pate Sf May 1993 Recipe

Ingredients